Sprinkle the pork evenly with 1½ teaspoons of the Pork and Veal Magic® and rub it in well. Set aside.

Combine the curry powder, turmeric, thyme, cumin, cinnamon and the remaining 1 tablespoon Pork and Veal Magic® in a small bowl and set aside.

Melt the lard or chicken fat and the 1 stick of butter (or 1 stick plus 4 tablespoons of butter) in a 4-quart pot over high heat. Add 1½ cups of the onions and the seasoning mixture and cook, stirring frequently, for 2 minutes. Reduce the heat to low. Stir in 3 tablespoons of the jalapeno peppers and cook for 20 minutes, stirring occasionally and more often toward the end of the 20 minutes, scraping the pot bottom well each time. Add the apples, pecans, raisins and half the banana, stirring well. Continue cooking for 15 minutes, stirring and scraping the pan bottom frequently. At this stage you will see a buildup of browned matter on the pan bottom -- easy to scrape off with a spoon -- which is what helps give so much flavor to this dish.

Add ½ cup of the stock, stir well, and cook and stir for 10 minutes. Add ½ cup more stock, and continue cooking for 15 minutes, stirring and scraping the pan bottom frequently. Stir in the cream of coconut, ½ cup more stock, and the remaining ½ cup onions, and cook and stir for 20 minutes. Add the pork, the remaining ½ cup stock and 3 tablespoons jalapeno peppers, and cook and stir for 10 minutes. Add the remaining half banana, and cook and stir for 10 minutes more. Remove from the heat and serve immediately.

To serve, spoon ¾ cup rice around the edges of each serving plate and mound about ¾ cup curry in the center.

NOTE: If you want less heat in this dish, use only half the jalapeno peppers.

Price:

$3.00

Quantity:

Pork and Veal Magic&reg 2oz.Use Pork and Veal Magic® to give great flavor to roasted, broiled, grilled, bronzed or blackened pork, veal and lamb. Easy to use in stews and casseroles.Substitute for normal use of salt, pepper ...